would you eat this? #asmr #baking #cooking

Brown Butter Chocolate Chip Cookie Brownies

Buttery chocolate chip cookie dough layered with rich, fudgy brownies.

Cookie dough
* ½ cup unsalted butter, melted and cooled
* ½ cup light brown sugar
* ⅓ cup granulated sugar
* 1 large egg, at room temperature
* 1 tablespoon vanilla extract
* 1¼ cups all-purpose flour, spooned into the measuring cup and leveled
* ½ teaspoon baking soda
* ½ teaspoon flaky sea salt
* 1½ cups semisweet chocolate chips, with 1 tablespoon reserved for the brownie batter

Brownie batter
* 1 cup unsalted butter, measured before browning
* ½ cup Dutch-process cocoa powder
* 3 tablespoons olive oil
* 1 teaspoon vanilla extract
* ⅓ cup finely chopped semisweet chocolate
* 3 large eggs, at room temperature
* ½ cup light brown sugar, spooned and leveled
* 1¾ cups powdered sugar
* ½ cup all-purpose flour
* Pinch of salt
* ¾ cup semisweet chocolate chips, plus the tablespoon reserved from the cookie dough

Method
1. Get everything ready. Preheat the oven to 350°F / 175°C. Line an 8-inch square baking pan with parchment, leaving an overhang for lifting out the finished brownies.
2. Start the brownie mixture. Heat the brownie portion of butter in a saucepan over medium-low heat, stirring frequently. When the specks on the bottom turn golden brown and smell toasted, immediately transfer the butter to a heatproof bowl. Stir in the cocoa powder, olive oil, vanilla and chopped chocolate until glossy. Set aside to cool until just warm.
3. Prepare the cookie dough while the chocolate cools. Whisk the melted, cooled cookie butter with the brown sugar, granulated sugar, egg and vanilla for 2–3 minutes. In a separate bowl, combine the flour, baking soda and flaky salt. Fold the dry mixture into the wet ingredients, then incorporate the cookie portion of chocolate chips. Stop mixing when the flour disappears.
4. Whisk the brownie eggs and sugars. In a clean bowl, whisk the eggs and brown sugar for 5–6 minutes, until thicker and less grainy. Add the powdered sugar and continue whisking for 1–2 minutes.
5. Bring the brownie batter together. Gradually stir the cooled chocolate mixture into the beaten eggs. Fold in the flour and pinch of salt, followed by the brownie portion of chocolate chips, just until evenly incorporated.
6. Fill the pan. Spread about half the brownie batter over the base. Scatter pieces of cookie dough across it, then add the remaining brownie batter and cookie dough in alternating spoonfuls. Gently level any high spots, keeping both mixtures visible on top.
7. Bake until the edges are set. Bake for approximately 50–55 minutes, checking for golden cookie patches and a center that remains slightly soft without looking liquid. Loosely cover with foil if the top browns before the middle finishes baking.
8. Let the layers set. Cool completely in the pan before lifting out with the parchment. Slice into squares once the center is firm enough to cut cleanly.